Method for determining an allergic response

Abstract

The present invention concerns a method for determining an allergic response by determining the extent of degranulation of human IgE sensitized cells upon activation by allergens in food products.

1. A method for determining an allergic response in a subject, said method comprising:
 a) incubating cells capable of degranulation with an aqueous solution comprising human IgE from the subject to obtain sensitized cells; 
 b) incubating the sensitized cells obtained in step a) with a complete nutritional composition comprising an allergen component selected from the group consisting of milk, egg and fruit, between 2 and 50 wt. % protein based on dry matter, between 10 and 90 wt. % carbohydrate based on dry matter, and optionally, between 5 and 50 wt. % lipid based on dry matter; and 
 c) determining the extent of degranulation, wherein an extent of degranulation of at least 30% relative to the extent of degranulation of a positive control provides indication of the allergic response in the subject to the allergen. 
 
     
     
       2. The method according to  claim 1 , wherein the cells capable of degranulation are selected from the group consisting of mast cells and basophilic cells. 
     
     
       3. The method according to  claim 2 , wherein the basophilic cells are transfected with the α-chain of human FcεRI. 
     
     
       4. The method according to  claim 1 , wherein the complete nutritional composition comprises between 5 and 50 wt. % lipid based on dry matter, and optionally vitamins. 
     
     
       5. The method according to  claim 1 , wherein the cells capable of degranulation are rodent cells. 
     
     
       6. The method according to  claim 5 , wherein the rodent cells are RBL-cells. 
     
     
       7. The method according to  claim 1  wherein the aqueous solution further comprises serum. 
     
     
       8. The method according to  claim 1 , wherein the aqueous solution further comprises a pool of sera from a pool of the subjects. 
     
     
       9. The method according to  claim 1 , wherein the subject is a child from 0-10 years of age. 
     
     
       10. The method according to  claim 9 , wherein the subject is a child from 0-4 years of age. 
     
     
       11. The method according to  claim 9 , wherein the child is from 6 to 36 months of age. 
     
     
       12. The method according to  claim 1 , wherein in step b) the complete nutritional composition is a food product containing milk, egg or fruit or a food product based on milk, egg or fruit. 
     
     
       13. The method according to  claim 1 , wherein in step b) the complete nutritional composition is a food composition comprising, as a percentage of the total energy of the composition:
 (a) between 10 and 60% energy derived from lipid, 
 (b) between 5 and 50% energy derived from protein and 
 (c) between 15 and 90% energy derived from carbohydrate.